Thai-style Salad with Vegetables and a Sunny-side Up
I revised the recipe from [THAILAND: THE BEAUTIFUL COOKBOOK]. You can eat a lot of cabbage and vegetables.
Please adjust the sweetness depending on your fish sauce and your taste. To prevent water from coming out of the vegetables, mix with the dressing just before serving. It is delicious if you put hot eggs on top. Recipe by gingamom
Thai-style Salad with Vegetables and a Sunny-side Up
I revised the recipe from [THAILAND: THE BEAUTIFUL COOKBOOK]. You can eat a lot of cabbage and vegetables.
Please adjust the sweetness depending on your fish sauce and your taste. To prevent water from coming out of the vegetables, mix with the dressing just before serving. It is delicious if you put hot eggs on top. Recipe by gingamom
Cooking Instructions
- 1
Make a Thai-style dressing. Put all ☆ ingredients in a bowl and mix well. (This dressing is very easy to make.)
- 2
Julienne cabbage, purple cabbage, Chinese cabbage and carrot. Thinly slice the red onion lengthways and cut the cherry tomato in half lengthways. Rinse the lettuce and drain well.
- 3
Heat the ★ vegetable oil in a frying pan. Make sunny-side up eggs. Turn them over, cook the top and cut in half.
- 4
Put all vegetables except for the lettuce from Step 2 in a bowl and toss with the dressing. Put the lettuce on a serving plate first then put the other vegetables on top. Place the cooked eggs on top and garnish with coriander (not listed).
- 5
Nam Chim dressing: Mix 1 fresh chilli pepper, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice and 1 teaspoon of coconut sugar.
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